The Complete Guide to Pressure Canning Book is Ready for Pre-Orders

The First Ever Complete Guide to Pressure Canning

I AM SO EXCITED TO BRING TO YOU the first complete guide to pressure canning. Many canning cookbooks spend countless pages detailing simplistic water bath recipes, yet fall short when it comes to pressure canning. The Complete Guide to Pressure Canning is a sensible road map focusing solely on how to safely use a pressure canner and how to safely preserve low-acid foods. Scared? Don’t be.

The Complete Guide to Pressure Canning demonstrates a pressure canner’s ease-of-use, demystifies the science and math used to safely preserve low-acid foods, and offers delicious recipes for readers of all skill levels, whether you are new to canning or have home canned all your life. Explore a whole new world of food preservation with step-by-step instruction, easy at-a-glance charts, two in-depth practice recipes, and much more.

Feel confident knowing you are in good hands with me, The Canning Diva®, as I have been canning since I was a teenager and have successfully taught this time-honored craft for over a decade. I have taken great joy in debunking the many fears and negative stereotypes often associated with pressure canning. In this complete guide, I detail the various components of a pressure canner, teach the vital roles acid, time, and temperature play in preservation, and dive deeper into forgotten foods like canned meat and fish.

Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More

Personally, pressure canning has opened the doors to so many fun recipes I otherwise would not have been able to preserve. Soups, stews, and meals in a jar are just a sampling. What’s more exciting is witnessing over time how my pantry became less likely to harbor an aluminum can. The majority of what my family consumes is preserved in mason jars by my very own two hands. Kitchen staples like stocks and broths, colorful vegetables, and legumes in every shape and size now line my pantry shelf. It is quite pleasing and cost-saving to shop in my pantry first, rather than the grocery store.

If you have a busy, on-the-go lifestyle or desire to be prepared in times of disaster, pressure canning can help you stay one step ahead. With two active kids, I love knowing I can have a healthy meal on the table in less than 20 minutes, and my stock of pressure-canned meals in a jar keeps me from swinging by the fast food drive-thru on particularly hectic weeknights. Think of The Complete Guide to Pressure Canning as your own personal guide to reducing time in the kitchen. Just “heat and eat,” as I like to say.

See What People Are Saying…

“I highly recommend you pick this book up and learn to can with this incredible collection by Diane Devereaux. Save money and feed your family one jar at a time with this thorough guide to preserving the best nature has to offer.” —Chef Jason Roberts, author of Good Food–Fast! and formerly on ABC’s The Chew

“As an avid canner, I feel this is a must have for those new to pressure canning as well as those seasoned canners. Not only is The Complete Guide to Pressure Canning well written, easy to read and follow, and beautifully illustrated, it also covers the soup-to-nuts of pressure canning and the recipes shared are out of this world!” —Tammy Trayer, author of How to Embrace an Off-Grid Lifestyle andblogger at TrayerWilderness.com

“At last – a definitive pressure canning Bible. Easy to follow and accessible, this authoritative volume makes a great addition to any home preserver’s library. Highly recommended.” —Richard Maggs, UK chef and best-selling author

“Diane Devereaux takes the fear out of pressure canning. In this day in age when it’s challenging to feed your family wholesome well-balanced meals, pressure canning becomes the easy ‘drive thru’ at home. Whether you’re canning for preparedness or canning to preserve your summers’ bounty or your wild game,The Complete Guide to Pressure Canning guides you though the process.” —Susanne Ebacher-Grier, Greater Indianapolis American Culinary Federation Chapter President